Green Veg StirFry with Beanshoots

Name: Green Veg StirFry with Beanshoots
Cuisine: British
Ingredients: 200 Grams Brussel Sprouts; 200 Grams Courgettes; 200 Grams Broccoli; 100 Grams Radishes (for extra zipp); 200 Grams Onions; 4 large Chestnut Mushrooms; 200 Grams Beanshoots; Soy Sauce; Cooking Oil

Amazing Lady ( Grace) @cook_12096521

West Drayton

A easy meal to prepare, cook and eat, add what you have, leave out what you don’t like, meal.
I used Brussel Sprouts as they are in season, but you can use any kind of green leaf vegetables. #Vegetarian, #Vegan,#Quick, #Easy, #Familyfriendly , #onepotcooking.

Amazing Lady ( Grace) @cook_12096521

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Ingredients

200 GramsBrussel Sprouts
200 GramsCourgettes
200 GramsBroccoli
100 GramsRadishes (for extra zipp)
200 GramsOnions
4large Chestnut Mushrooms
200 GramsBeanshoots
Soy Sauce
Cooking Oil

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Steps

1

Remove brown parts of stalks of Brussel Sprouts, plus outer leaves. Slice into small bite size pieces
2

Remove ends from the Courgette. Cut into 4 pieces then slice thinly.
3

Remove roots and tops from Radishes. Slice thinly
4

Trim brown parts from Broccoli, Separate into florets then thin down again.
5

Remove tops and brown skins from Onions. Slice then dice. (if you leave the roots on, the layers stay together)
6

Wipe the mushrooms, remove stalks, then slice into small pieces.
7

Add all the veg to a hot wok or large saucepan with 2-3 tablespoons of vegetable oil. Stir well and cook vegetables until just going soft.
8

Add the Bean shoots and stir well.
9

Continue cooking until Bean shoots are just soft, do not over cook.
10

Add a few shakes of Soy sauce over the top and mix again. Serve and enjoy!